Anyone for a “Tosta mista”?

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image
Tosta Mista is a signature Portuguese Ham and Cheese melt. It is very similar to a typical ham and cheese sandwich, with slight variations in ingredients and the way its made.  Tosta mista consists of two slices of bread, a slice of cheese and a slice of ham. The bread is lightly buttered on the outside and toasted like panini. The bread is crisp on the outside but not hard. The cheese is melted just enough to make it oozy and the mild cheese blends well with the ham. Try it! You will see why it is so popular in Portugal!     Ingredients
  • 2 slices of bread (corn bread is ideal)
  • 1 slice of cheese
  • 1 slice of ham
  • butter
  • Place the cheese and ham on one slice of bread. Make a sandwich.
  • Toast for about a minute (or until the bread is crisp, but not hard, and the cheese is melted)
  • Butter the bread lightly and enjoy!
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Barbecue Steak with Herb Sauce

Week_May 15_bbq
A thick, well-marbled cut—rib eye, strip, or porterhouse— works best for this olive oil and herb-topped steak and makes for a luxurious meal.     Barbecue Steak with Herb Sauce (serves 2)     Ingredients
  • 1 cup packed basil leaves
  • 1 cup packed flat-leaf parsley leaves
  • 2 tbsp. packed fresh oregano leaves
  • 1 tbsp. packed fresh rosemary leaves
  • 1 tbsp. packed fresh thyme leaves
  • 1 tbsp. packed fresh tarragon leaves
  • 2 cloves garlic, minced
  • 34 cup plus 2 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (24 oz.) 2″–3″-thick rib-eye, strip, or porterhouse steak
  • Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare.
  • Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
  Serve with fresh tomato wedges.
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Spicy Beef with Shrimp and Bok Choy

  Here’s a quick and easy suggestion for dinner (any weekday): (via Test Kitchen) Ingredients:
  • ¼ cup Shao Hsing rice wine
  • 1½ tablespoons oyster-flavored sauce
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil, divided
  • ¾ pound Pavão sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
  • ¼- ½ teaspoon crushed red pepper
  • 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
  • 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch piece
  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
  • Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
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Pork Chops au Poivre

  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • divided 4 4-ounce boneless pork chops, ½ inch thick trimmed
  • 3 tablespoons of pork chop mix (Pavão)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • ½ cup brandy
  • ¼ cup reduced-fat sour cream
  • Combine our pork chop mix and ¼ teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place mix in a shallow dish; dredge each chop in the flour, shaking off any excess.
  • Heat a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ teaspoon salt. Serve the pork chops with the sauce, roasted sweet potato slices and green beans.
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Veal and Cheese Rouladen



1/3 cup light sour cream 3 tbsp chopped fresh parsley 2 tbsp dill pickle juice 1 tbsp German-style mustard or Dijon mustard 1 tsp cornstarch 4 pieces veal scaloppini (about 1 lb/450 g) 1/4 tsp each salt and pepper 4 slices (75 g) Canadian Swiss cheese 2 dill pickles, quartered lengthwise 2 tbsp all-purpose flour 1 tbsp each vegetable oil and butter 1 onion, finely chopped 3/4 cup chicken broth


In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside. Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat. In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm. Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes. Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal. Makes 4 servings.
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Turkey Stock with Bacon Rind



Turkey wing tips, neck, heart and gizzard Bacon rind from stuffing 1 rib celery 1 onion, halved lengthwise 1 leek, halved lengthwise 1 carrot, chopped 3 sprigs fresh parsley 3 sprigs thyme 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) black peppercorns 2 whole cloves 1 bay leaf


In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam. 

Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
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Steamed Clams with Chorizo and Tomatoes



2 tbsp (30 mL) extra virgin olive oil 1-1/2 cups (375 mL) sliced dried chorizo sausages, (6 oz/175 g) 1 onion, thinly sliced 1 garlic clove, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 lb (907 g) plum tomatoes, chopped 1 tbsp (15 mL) sherry vinegar, or wine vinegar 4 lb (1.8 kg) littleneck clams, scrubbed 1/2 cup (125 mL) packed torn fresh basil


In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. 

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.
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Maple Syrup Pork Ribs



6 lbs pork ribs 2 cups (500 mL) maple syrup 1 cup (250 mL) water 2 tbsp (30 mL) chili sauce 2 tbsp (30 mL) Worcestershire sauce 1/2 tsp (2 mL) dry mustard powder 1 large onion, chopped 1 dash freshly ground pepper


Preheat oven to 425 degrees. 

To prepare pork ribs, cut into single ribs or small serving sizes with a sharp knife. Leaving space between if possible, place ribs on a large non-stick roast pan or use racks with jelly roll pans underneath. (Tip: line the pans with foil and spray racks with cooking oil for easy clean up.) 

Roast in the oven for 30 minutes, turning once halfway through. 

Meanwhile, prepare sauce. In a heavy bottom saucepan, combine maple syrup, water, chili sauce, Worcestershire sauce, dry mustard powder, chopped onions and ground pepper. Bring to a boil over medium-high heat. Reduce heat if necessary and boil gently, uncovered, for five minutes, stirring occasionally. Sauce will thicken slightly. 

Drain ribs and place meaty side down, in a shallow 4-litre baking dish. Pour sauce over ribs. Bake uncovered, in the center of a 350 degree oven for one hour.
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Smokey Chicken Wings



2-1/2 lb (1.1 kg) chicken wings 1/3 cup (75 mL) tomato sauce 1/4 cup (60 mL) packed brown sugar 1/4 cup (60 mL) Dijon mustard 2 tbsp (30 mL) smoked paprika 2 tbsp (30 mL) lime juice 2 tbsp (30 mL) vegetable oil 1 clove garlic, minced 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper


Cut tips off chicken wings and separate wings at joint. 

In bowl, combine tomato sauce, brown sugar, Dijon mustard, smoked paprika, lime juice, vegetable oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°F (200°C) for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when pierced. Broil for 1 minute per side or until browned and crisp. Source : Bacardi Summer Recipes
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Rosemary Rack of Lamb



1/4 cup (60 mL) fresh bread crumbs 1 tbsp (15 mL) chopped fresh rosemary 1 tbsp (15 mL) grated Parmesan cheese 1 minced clove of garlic 1 pinch each of salt and pepper 1 tbsp (15 mL) Dijon mustard 1 lb (454 g) rack of lamb, (about 8 bones) 1 tbsp (15 mL) extra-virgin olive oil


In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb; coat with bread crumb mixture.

In ovenproof skillet, heat oil over medium-high heat; cook lamb, fat side down, until golden, about 2 minutes. 

Bake in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, about 15 minutes.
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Cambridge, ON N1R 8R3
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Hamilton, ON L8K 1K2
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